This homemade shortcrust pastry is incredibly versatile, perfect for frying or baking, and can be stuffed with a sweet or savory filling.
While you might think that empanadas are only a Spanish dish, the concept of crescent-shaped turnovers are also popular in North Africa, Latin America, and the Philippines.
The name comes from the Spanish word “empanar,” meaning “breaded.” They can be stuffed with a sweet filling like fruit for dessert, or a savory meat-based filling for lunch. But no matter what’s on the inside, it’s the outside that holds the first impression! This homemade empanada dough recipe is your golden ticket into a whole world of terrific turnovers.
As a basic yet versatile shortcrust pastry, empanada dough can be fried or baked to golden brown perfection. At first, pastry might seem intimidating, but this recipe makes it simple, and it only takes fifteen minutes!
Each time you make empanada dough, the final result is a tender, flaky crust ready to be filled with your favorite fruits, seasoned meats, or veggies.
Is Empanada Dough Healthy?
Since empanada dough is a mix of flour, butter, egg, and water, it’s not necessarily the healthiest recipe. It is, however, suitable for vegetarian diets by itself.
Additionally, you can pack these pockets with some pretty powerful proteins; anything from ground beef or chicken to scrambled tofu. The nutrients come from what you put inside it; this dough is more of a crispy and delicious container!
Where in the World Did Empanadas Come From?
Originating in Galicia, Spain, early empanadas were traditionally made as large, pie-like dishes filled with ingredients such as seafood, meat, or vegetables and seasoned with a sofrito of onions, garlic, peppers, and tomatoes. Similar pastries also appeared in neighboring Portugal, known as empadas.
When Spanish colonists brought empanadas to Latin America and the Philippines, the dish evolved into individual turnovers with a wide variety of regional twists. In the Philippines, for example, empanadas are often a delightful blend of sweet and savory, filled with spiced meats, vegetables, and raisins.
Across Latin America, empanadas showcase a range of flavors and textures, from fried to baked, with fillings that include everything from seasoned beef and chicken to cheese and plantains. The possibilities are nearly endless, so have fun experimenting until you find your favorite combination!
FAQs & Tips
If you have raw dough, roll it into a ball and wrap it tightly with plastic wrap. It will last like this in the fridge for 1 to 2 days, but no more than that. I don’t recommend freezing it; these puppies are best rolled out and baked or fried fresh. Leftover empanadas (already cooked) can be stored in the fridge in airtight containers for up to 5 days. Reheat in the oven at 350°F for 10 to 15 minutes.
Empanada pastry has a higher amount of flour than fat, making it more tender than pie crust, which is typically flakier. This leaves empanadas sturdier and more able to hold hearty fillings like meat or veggies.
In Argentina, empanadas are made with beef or chicken and cheese. Chilean empanadas are full of beef or seafood. Many Mexican chefs like to whip up empanadas that are made with spicy beef, potato, and pumpkin. That last one is on my “want to try” recipe list for the fall!
Serving Suggestions
If you’re aiming for a satisfying balance of savory and sweet, I suggest filling your empanada with Picadillo, a classic Spanish mix of spiced beef, veggies, and raisins.
You could also make Pumpkin Empanadas, a Mexican-inspired dish that will turn your table into a fall fiesta! For a simpler, more mild option, try Spanish Rice with Ground Beef or Black Beans.
Other than that, feel free to experiment. You could even add your favorite fruit soaked in honey for a dessert empanada that satisfies any sweet tooth.
Empanada Dough
Ingredients
- 3 cups all purpose flour
- 3/4 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 1 large egg
- 1/2 to 3/4 cup water ice cold
Instructions
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In a large mixing bowl, whisk together the all purpose flour and salt.
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Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
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Mix in the egg and gradually add cold water until the dough begins to come together. Only add as much water as you need.
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Turn the dough out onto a floured surface and gently knead until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.
Nutrition
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